Butterscotch Sauce for cake and ice cream

A really rich sauce

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  cup sugar
• 1⁄4 cup light corn syrup
• 3  tablespoons water
• 1⁄4 cup unsalted butter, in 1 tbsp pieces
• 1  teaspoon cider vinegar
• 1⁄2 cup heavy cream
• 2  tablespoons vanilla

Directions

1. In a 1 1/2-quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved.
2. Boil mixture, without stirring but swirling pan occasionally, until a golden caramel.
3. Remove pan from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted.
4. Add cream and vanilla and simmer, stirring, 1 minute (sauce will be a golden brown).
5. Cool sauce to room temperature (sauce will thicken as it cools).
6. Refrigerate covered for up to 3 weeks.
7. Serve sauce warm or at room temperature.
8. Makes about 1 1/2 cups.